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| HotHead Ale (OYL-057) || Single strain isolate from traditional [http://www.garshol.priv.no/blog/296.html Norwegian Kveik brewing yeast]. Stein Langlo, Stranda, Norway via Lars Marius Garshol. See NCYC 4021 <ref>[https://catalogue.ncyc.co.uk/saccharomyces-cerevisiae-4021 NYCY website. NCYC 4021. Retrieved 09/14/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1147681475260065/?comment_id=1147739675254245&offset=0&total_comments=23&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Lance Shaner on MTF regarding OYL-057 source. 09/14/2015.]</ref> || 75-85 || Medium-High || 62-98 || A remarkable ale strain of Norwegian origin that has an astoundingly wide temperature range (62F-98F) with little difference in flavor profile across the whole range. It has a unique fruitiness that makes it complementary to modern hop varieties. See [[Kveik]] for more information. '''Available to homebrewers'''. MTF notes: recommended fermenting at the higher temperature range. Visual fermentations characteristics are unique: long lasting krausen even after fermentation has finished <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1271389199555958/?comment_id=1276208425740702&reply_comment_id=1276325829062295&comment_tracking=%7B%22tn%22%3A%22R5%22%7D Conversation with Adi Hastings on MTF regarding HotHead. 04/02/2016.]</ref>.
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| Voss Kveik (OYL-062061) || Another [http://www.garshol.priv.no/blog/264.html kveik strain from Voss, Norway]. See this [http://www.garshol.priv.no/blog/291.html Lars Garshol blog article as well for this yeast's history]. || 75-82 || Medium || 68-98° F (20-37° C) || A traditional Norwegian “kveik” strain from the farmhouse brewery of Sigmund Gjernes in Voss, Norway, this strain (like OYL-057 HotHead) is capable of fermenting across a broad temperature range with little change in flavor profile. Voss Kveik is non-phenolic and produces a beer with moderate citrus notes. It would pair very well with citrusy and fruity hops. This strain is not fast at the low end of the range so don’t be afraid to pitch in the middle to upper part of the temperature range. The Voss kveik was originally a blend of at least 3-4 strains, however only one strain was cultured by Omega <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1207326749295537/?comment_id=1207856785909200&reply_comment_id=1207859749242237&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lance Shaner and Lars Marius Garshol on MTF. 01/04/2016.]</ref> See [[Kveik]] for more information.
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